>> Friday, August 29, 2008
On August 5th, 2008, Indonesian foodie blogger lost one of its member. A very talented and kindhearted woman; a great cooker and baker; a moderator of NCC group; Ruri of Kueh Ruri.
Honestly, I've never met Ruri before even I didn't know her and so did she. I joined NCC mailing list long time ago, but never been involved there, not even as a silent reader. I just joined and that's it! But when I read about her death through Multiply, I started to visit her kitchen, Kueh Ruri. Then the memories came through my mind. I was there before, reading her tips on how to make muffin (when I just started to bake) and I used her Klappertaart recipe though I got from a friend and my friend got it from her friend who got it from Ruri (she got the recipe from a baking course and she shared it while some others will keep it only for them). That is the reason why even though I didn't know her, I'm dare to tell you that she was a kindhearted woman.
If you can understand Indonesian language, you'll agree with me that she was really a kindhearted woman. She shared the recipes of foods or cakes that she sold, while some other wont ever do that (they said it's a business secret). She didn't afraid that every body can get benefit from her recipes or might even become her competitor. Wow! She was really a great woman to me.
After reading the story written by my friend Anne, I visited again her kitchen and started to look around from her first entry. I found this pindang iga recipe (the photo here) and really want to make it and blog about it as a tribute.
I cooked this pindang ten days after she died of cancer. May you rest in peace and your good deed for people will be amal jariyah (a saving) for you. Amen.
Pindang Iga (Beef Rib Pindang)
Recipe by Ruri, modified by me
1.3 kg beef rib, cut as desired
1 big size onion, finely sliced
6 cloves of garlic, finely sliced
4 dried Indonesian bay leaves
1 stalk of lemongrass, bruised
1 knucklebone of turmeric, finely sliced
1 knucklebone of ginger, finely sliced
1 knucklebone of galangal, finely sliced
100 ml tamarind juice
4 red chilies, angle sliced
4 big green chilies, angle sliced
2 tbsp sweet soy sauce
2 tbsp light soy sauce
Salt as needed
1 tbsp dried kemangi leaves (sweet basil leaves - cmiiw)
1 tbsp dried green onion
1 tomato, diced
1. Boil water in dutch pan, enough to drawn the rib.
2. Add beef rib, onion, garlic, bay leaves, lemongrass, galangal, turmeric and ginger. Cook until rib softened.
3. Pour into tamarind juice, sweet and light soy sauces and salt. Mix well.
4. Add red and green chilies. Reboil over medium heat.
5. Add tomato, kemangi and green onion right. Mix and turn off the heat.
6. Serve hot with steamed rice.